Anything black inside a potato at any time is rot.
Endothermic because you have to put heat into the potato to bake it.
Yes, baking a potato would be considered a chemical change. Typically, anything that involves heat, such as in cooking, is a chemical change due to molecules being chemically altered.
This shows the heart of a fresh potato.
The flower from a red potato plant is small and lavenderish with a yellow stigma in the center.
It is when a potato eats a potato? And i dont know why anyone hasnt answered this question...
Yes, a large potato is good for baking. To reduce baking time by a lot, it's best to cut the potato in half or quarters.
Unless one is baking a sweet potato (also called yams in the U.S.) one does not use sugar in baking potatoes. Because potatoes usually are baked whole and unpeeled, butter, salt and often sour cream are added after baking.
Endothermic because you have to put heat into the potato to bake it.
Endothermic because you have to put heat into the potato to bake it.
Russet potatoes are best for creating baked potatoes
iodine is an indicator for starch, potatoes are basically starch storage organs for potato plants. that's why they are good to eat, mmm starch!
potato juice
No Not At All
Baking powder has cornstarch in it so possibly there is a problem with starches in general. You would have to find out if this is the case or it is only potato's.
It would take at least 40-45 minutes to an hour to bake a large potato at 450 degrees. I often cut down the baking time to maybe 30 minutes by cutting the potato in half the long way before baking. Be sure to oil the cut side, and place it cut side down on a baking sheet. The skin side up should also be oiled (as well as pricked with holes as usual). The cut side will get brown, so don't overbake it or it will be too dark.
any baking potato, not too moist, not too fresh (but not growing either)
Depending on the size of the potato, it could take 45 minutes to over an hour.